Aroma impact components of Brazilian Cabernet Sauvignon wines using detection frequency analysis (GC–olfactometry)

Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties

H. Guth · Journal of Agricultural and Food Chemistry · 1997 · 1.2K citations

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Quantitative determination of the odorants of young red wines from different grape varieties

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Detection of potent odorants in foods by aroma extract dilution analysis

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A procedure for the sensory analysis of gas chromatographic effluents

Terry E. Acree, J. A. Barnard, D. G. Cunningham · Food Chemistry · 1984 · 428 citations

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Which Impact for β-Damascenone on Red Wines Aroma?

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